Homemade Ikura
Sake-and-mirin brined salmon roe, made at home during wild salmon season. Spoon it over rice bowls all week — including the eggplant unagi bowl.
Ingredients
- 250 g fresh salmon roe, cleaned and well drained
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp water
- 1 small piece kombu
Steps
- Simmer the sake and mirin 1–2 minutes.
- Off the heat, stir in the soy sauce, water, and kombu. Cool completely.
- Pour the brine over the cleaned roe.
- Refrigerate 4–8 hours, then drain.
- Keep chilled, and use fresh, properly handled roe.